Coconut Curry Salmon
Coconut Curry Salmon is easy to make in just 30 minutes! It is so hearty and delicious with moist, flavorful chunks of salmon and a creamy curry-spiced coconut sauce. Perfect over steamed rice or crusty bread for sopping!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound skinless salmon fillet
- salt and pepper to taste
- 1 tablespoon canola oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 2 Roma tomatoes, chopped
- 1 1/2 cups coconut milk
- 2 Thai chili peppers, minced
- 1 tablespoon curry powder
Instructions
- 1
Rinse fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.
- 2
In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until softened and aromatic.
- 3
Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.
- 4
Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened.
- 5
Add curry powder and stir until dissolved.
- 6
Add fish and cook for about 3 to 5 minutes or until cooked through.
- 7
Season with salt and pepper to taste. Serve hot